Ribbon noodles with artichokes and mushrooms in white wine sauce

Name: Ribbon noodles with artichokes and mushrooms in white wine sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Artichoke bottoms; 200 g Mushrooms; 2 red onions; 400 g ribbon noodles (e.g. tagliatelle); 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 5-6 Stem(s) Sage and oregano; 200 ml Vegetable broth; 200 ml dry white wine; 125 g Whipped cream; 30 g Butter; 1 TABLESPOON Sauce thickener; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TEASPOONS pink berries

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Artichoke bottoms
200 g Mushrooms
2 red onions
400 g ribbon noodles (e.g. tagliatelle)
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
5-6 Stem(s) Sage and oregano
200 ml Vegetable broth
200 ml dry white wine
125 g Whipped cream
30 g Butter
1 TABLESPOON Sauce thickener
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TEASPOONS pink berries

Directions

1
Drain the artichokes and cut into pieces. Clean, wash and halve the mushrooms. Peel onions and cut into rings. Prepare pasta in boiling salted water according to instructions on the packet.
2
Heat the oil in a frying pan. Fry the mushrooms, onions and artichokes for 3-4 minutes while turning. Wash the herbs and dab dry. Set aside some stalks of oregano for garnishing. Pluck the remaining herbs from the stalks and chop roughly.
3
Deglaze vegetables with broth, white wine and cream, add herbs and butter, bring to the boil, simmer for 2-3 minutes. Bind with sauce thickener until creamy. Season to taste with salt, pepper and a little sugar. Drain the pasta, let it drain briefly and put it back into the pot.
4
Arrange pasta and vegetables with the sauce on plates, garnish with oregano and sprinkle with pink berries.